All butter croissants
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 435 kcal | 22% |
| Fat | 26.8 g | 38% |
| of which saturates | 17.4 g | 87% |
| Carbohydrate | 38.9 g | 15% |
| of which sugars | 5.8 g | 6% |
| Fibre | 1.7 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 20 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, BUTTER (MILK) (24%), Water, Sugar, Yeast, Wheat Gluten, Pasteurised Free Range Egg, Salt, Flour Treatment Agent: Ascorbic Acid; Enzyme.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Croissants”: 2.02 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.